Creamy Shrimp Risotto

By charlotteh371

Ingredients

• 2 Tbsp. Brummel & Brown® Spread
• 1/2 lb. uncooked large shrimp, peeled, deveined and coarsely chopped
• 2 cloves garlic, finely chopped
• 1 large red or orange bell pepper, finely chopped
• 1 medium onion, finely chopped
• 1 cup arborio rice
• 1/4 cup dry white wine or chicken broth
• 3 cups fat free low sodium chicken broth
• 2 Tbsp. grated Parmesan cheese
• 2 Tbsp. chopped parsley

Preparation

Step 1

Melt 1 tablespoon Brummel & Brown® Spread in 4-quart saucepot over medium-high heat and cook shrimp 3 minutes or until shrimp are almost pink. Add garlic and cook 30 seconds. Remove shrimp mixture from saucepot; set aside.
Add remaining 1 tablespoon Spread to same saucepot and cook red pepper and onion over medium heat, stirring occasionally, 5 minutes or until golden. Stir in uncooked rice and cook, stirring frequently, 2 minutes or until rice is opaque. Add wine and cook 1 minute or until evaporated. Add broth, 1/2 cup at a time, and simmer, stirring frequently, until broth is absorbed, about 20 minutes. Return shrimp to saucepot and cook 1 minute or until shrimp turn pink. Stir in cheese and parsley. Let stand covered 5 minutes. Sprinkle, if desired, with freshly ground black pepper.